Friday, January 14, 2011
Giant Chocolate Chip Cookie baked in a cast iron skillet
What do you do when you have an unexpected day off from work cause you had a major snow storm hit??
Well of course you stay inside all cozy and comfy and you BAKE!
That's what I did Wednesday anyway.
You turn on the stove and pull out the mixer and gather all your ingredients and you measure and mix and bake, and then you do the dishes, and you don't even mind being stuck at the sink cause you have a bird feeder right outside your window and you get to watch the birds eating while you're cleaning up your mess.
Then while the cookie bakes you throw a load of laundry in, wipe down the bathroom, sweep the kitchen floor, pick out your outfit for tomorrow and straighten out your coupons.
At least that's what I do.
This is, yet again, another Martha recipe. What can I say, the woman knows her stuff.
I thought it was just genius making a big cookie in a cast iron skillet.
No messing with teaspoons of cookie dough. Just gather it all up into one big pile and plop it in the pan. Magic!
Evan took the first slice of this cookie.
After one mouthful he declared it "the best chocolate chip cookie ever".
Oh yeah, I'm talking forever and ever, and happily ever after and beyond.
After a statement like that I had to take a bite and I must agree...this cookie was golden brown and crunchy on the outside and moist and chewy on the inside.
I may never make chocolate chip cookies any other way again. Seriously, it was that good.
Martha suggests you top this cookie with vanilla ice cream and some caramel sauce.
I think that would be a wonderful way to serve this.
We didn't have any ice cream so we ate it straight outta the pan.
I am thinking about making this again and serving it the way Martha suggests. Wouldn't that be a great dessert for your next dinner party? It's definitely on my list now.
Giant Chocolate Chip Cookie Baked in a Cast Iron Pan
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons of pure vanilla extract
1 1/2 cups chocolate chips (9 ounces)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet (I sprayed mine with just a little cooking spray), and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan, 15 to 20 minutes. Cut into wedges.